Potato Soup

Potato Soup

4-6 cups water or chicken broth
4-6 bouillon cubes (depending on how much water you use)
1 c shredded carrots (sometimes I use dehydrated)
3-4 medium size potatoes, peeled & shredded
1/4 c or more of diced ham (sometimes I use real bacon bits)
1/4 t salt
1/2 small onion, diced or a dash of onion salt
1/4 t Bon Appetit, to taste (this is the "secret" ingredient that pulls it all together)
1 t celery flakes (sometimes I use dehydrated celery)

Bring all to a boil, then reduce to simmer for about 20 minutes.
In another pan make the roux:

6 T butter or margarine
6 T flour
2 c milk
3/4 c (1 small can) evaporated milk

Melt butter, whisk in flour, cook for a few minutes to get rid of the "flour" taste. (It will start to smell a little nutty.)  Slowly add milk & stir until thickened.  Stir in evaporated milk.  Combine with first mixture.  Garnish each bowl with shredded or chunked cheddar cheese & serve with breadsticks.

Sometimes I cook the base in the crock-pot all day & then add the roux before serving.

Salsa Fever Soup

Salsa Fever Soup

3 c salsa (a big bottle) - my favorite is the WalMart brand Lime & Garlic.
6 c beef broth (I use water & bouillon)
1/2 c rice, uncooked (not Minute Rice)

Combine all ingredients in a greased (I never grease mine) 4 to 6-quart slow cooker.
Cover & cook on low heat 4-6 hours, or until rice is done. Do not overcook.
Makes 6-8 servings.

I usually add a few frozen chicken tenders in too. (Cook on high heat if you add the chicken – otherwise it takes forever!)
Just before serving I take the chicken out & shred with a fork.
We like to garnish with sour cream, shredded cheese, & sometimes we just eat it with tortilla chips instead of a spoon. =o)
I've also done it on the stove-top. Just boil with a lid on until the rice & chicken are done...about 20 minutes.

Loaded "Baked Potato" Soup

Loaded "Baked Potato" Soup

2 med. baking potatoes, unpeeled
1 can (14 1/2 oz.) chicken broth (I use 1 3/4 c. water & chicken bouillon)
1 c. milk
3 slices bacon, cooked & crumbled
3/4 c. shredded cheddar cheese
2 T. sliced green onions
1/4 c. sour cream

Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth & milk in large microwavable bowl. Microwave on high 6 min. Slightly crush potatoes with a potato masher.

Reserve 2 T. each of the bacon & cheese & 1 T. of the onions for topping; set aside. Add remaining bacon, cheese, & onions to soup.

Serve soup topped with reserved bacon, cheese, onions & sour cream. Makes 4 servings, about 1 cup each. Even better the next day.

http://www.kraftrecipes.com/recipes/loaded-baked-potato-soup-94649.aspx